Cream Of Asparagus Soup is super easy, rich and creamy and my absolute favorite way to eat asparagus. It is a great for weight watchers and perfect both for cooler days and as it starts to warm up .Its Low Carb, Keto, Vegan, Paleo or Gluten-free diet.
You can also try other Soup Recipes
HOW TO MAKE ASPARAGUS SOUP CREAMY WITHOUT CREAM
1.I have used 1/2 cup of whole milk in today’s recipe. If you want to to keep your Asparagus Soup vegan, then use coconut milk or almond milk.
2.You can also add 1 potato along with your asparagus to further thicken the soup.
CAN I FREEZE ASPARAGUS SOUP?
Asparagus soup can be kept for up to 3 days in the fridge in an airtight container, and If you don’t think you can finish it before then ,it can be frozen for up to 2 months when stored in an airtight container or heavy-duty freezer bags.Just defrost and reheat before serving.If the soup looks separated after defrosting, simply add to a blender and puree back into a smooth consistency.
Just an important Note here.Add dairy(cream or milk) just before serving.Soup with dairy doesnot freeze well.
VARIATIONS:
- Make it spicy: Sprinkle some crushed red chilli flakes to this soup before serving to give a soup kick.
- Add in some extra veggies: feel free to add potatoes when you cook asparagus ,this gives more creamy texture.
- Vegan:replace milk with vegan substitutes like almond milk or coconut milk
- Toppings:You can use sunflower seeds, roasted sesame as healthier toppings option.
- Fresh Herbs: use rosemary , oregano or thyme.
TIPS:
- Be sure to sauté the onion and garlic, in a little olive oil or butter first. Soup will have a rich flavor.
ASPARAGUS SOUP INGREDIENTS
To make this simple cream of asparagus soup recipe, you will need only a few basic ingredients:
- 2 lb Asparagus, woody ends trimmed, cut into 1″ pieces (around 3.5 – 4 cups)
- 2 tablespoon Butter or Olive Oil
- 3 cloves Garlic, minced
- 1 medium Onion ,finely chopped
- 2.5 cups Water or Vegetable stock
- 1/4 teaspoon Black Pepper Powder
- Salt to taste
- 1/2 cup Milk or Coconut Milk or Cream
Optional toppings
- sunflower seeds
- lightly steamed asparagus tips
- fresh ground pepper
- extra cream
- lemon juice
HOW TO MAKE CREAM OF ASPARAGUS SOUP IN INSTANT POT STEP BY STEP
1. Press SAUTE mode on Instant Pot. Add butter or oil and once it’s hot add minced garlic and saute for 30 seconds.
2. Next add onions and saute until they soften.
3. Add asparagus to the onion mixture and stir to combine. Continue to sauté until asparagus are tender, 2 to 3 minutes.
4. Pour vegetable stock or water into the Instant pot. Add salt and black pepper.
5.Press CANCEL button on Instant Pot.Close the lid on the pot, and turn valve from VENTING to SEALING position.Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 5 minutes.OR for STOVE TOP ,Cover and simmer until the vegetables are soft, about 20 minutes.
6. When the instant pot beeps, let the pressure release naturally. Open the lid.
7.Blend the soup using an immersion until creamy and smooth.If you don’t have a hand blender ,puree in a blender in batches once slightly cooled.Add cream or milk, stir well.
8.Adjust seasoning.If you think soup is too thick ,you can add water or milk into soup and boil for 2 minutes.
9. While serving sprinkle sunflower seeds and more cream if required.Also you can add some lime juice before serving.
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Cream Of Asparagus Soup (Instant Pot & Stove Top Pot)
Ingredients
Measuring cup used 1 cup = 250ml
- 2 lb Asparagus, woody ends trimmed, cut into 1″ pieces (around 3.5 – 4 cups)
- 2 tablespoon Butter or Olive Oil
- 3 cloves Garlic, minced
- 1 medium Onion ,finely chopped
- 2.5 cups Water or Vegetable stock
- 1/4 teaspoon Black Pepper Powder
- Salt to taste
- 1/2 cup Milk or Coconut Milk or Cream
Optional toppings
- sunflower seeds
- lightly steamed asparagus tips
- fresh ground pepper
- extra cream
- lemon juice
Instructions
Instant Pot Method:
- Press SAUTE mode on Instant Pot. Add butter or oil and once it’s hot add minced garlic and saute for 30 seconds.
- Next add onions and saute until they soften.
- Add asparagus to the onion mixture and stir to combine. Continue to sauté until asparagus are tender, 2 to 3 minutes.
- Pour vegetable stock or water into the Instant pot. Add salt and black pepper.
- Press CANCEL button on Instant Pot.Close the lid on the pot, and turn valve from VENTING to SEALING position.Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 5 minutes.
- When the instant pot beeps, let the pressure release naturally. Open the lid.
- Blend the soup using an immersion until creamy and smooth.If you don’t have a hand blender ,puree in a blender in batches once slightly cooled.Add cream or milk, stir well.
- Adjust seasoning.If you think soup is too thick ,you can add water or milk into soup and boil for 2 minutes.
- While serving sprinkle sunflower seeds and more cream if required.
Stove Top Method:
- Follow same steps as above but for STOVE TOP ,Cover and simmer until the vegetables are soft, about 20 minutes in a pot
Notes
Variations
- Make it spicy: Sprinkle some crushed red chilli flakes to this soup before serving to give a soup kick.
- Add in some extra veggies: feel free to add potatoes when you cook asparagus ,this gives more creamy texture.
- Vegan:replace milk with vegan substitutes like almond milk or coconut milk
- Toppings:You can use sunflower seeds, roasted sesame as healthier toppings option.
- Fresh Herbs: use rosemary , oregano or thyme.
Tips
- Be sure to sauté the onion and garlic, in a little olive oil or butter first. Soup will have a rich flavor.
Nutrition
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